Caramelized Onion Red Lentil (Print View)
Rich, warming soup with caramelized onions, red lentils, and aromatic spices. Ready in 55 minutes.
# What You'll Need:
→ Vegetables
01 - 3 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced
03 - 2 medium carrots, diced
04 - 1 stalk celery, diced
→ Lentils & Staples
05 - 1 cup dried red lentils, rinsed
06 - 6 cups vegetable broth
→ Spices & Seasonings
07 - 2 tbsp olive oil
08 - 1 bay leaf
09 - 1 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp ground black pepper
12 - 1/2 tsp dried thyme
13 - 1–1.5 tsp salt, to taste
→ Garnish (optional)
14 - Chopped fresh parsley
15 - Lemon wedges
# Method:
01 - In a large soup pot, heat olive oil over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until onions are deeply golden and caramelized.
02 - Add garlic, carrots, and celery. Sauté for 3–4 minutes until slightly softened.
03 - Stir in cumin, smoked paprika, black pepper, thyme, and bay leaf. Cook for 1 minute until fragrant.
04 - Add rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 15–20 minutes, or until lentils and vegetables are soft.
05 - Remove bay leaf. Use an immersion blender to blend soup partially or fully, depending on desired texture.
06 - Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.
# Insider Tips:
01 -
- The way caramelized onions transform into something deeply savory and almost meaty despite being completely plant based
- How effortlessly it comes together while tasting like something that simmered all day
02 -
- Do not rush the onion caramelization step, as this is where all the deep rich flavor develops
- Red lentils cook faster than other varieties and will completely disintegrate if overcooked, so keep an eye on them
03 -
- Caramelize the onions a day ahead and store them in the refrigerator to cut down on active cooking time
- If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender, venting the steam to avoid explosions